2 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1 1/2 cups orzo or other small pasta, such as tubettini, ditalini or acine di
3 1/2 cups water
Salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano cheese
How to Make It
Heat 3 tablespoons of the olive oil in a large, deep skillet. Add the mushrooms and leeks and cook over moderately high heat, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
Add the remaining 1 tablespoon of olive oil and the prosciutto to the skillet and cook over moderately high heat, stirring, until the prosciutto is lightly browned, about 3 minutes. Add the pasta and cook for 3 minutes longer. Stir in the mushrooms and leeks.
Add the water to the skillet, season the pasta with salt and pepper and bring to a boil. Cover and cook over low heat until the pasta is al dente and the liquid has been absorbed, about 15 minutes. Stir in the cheese and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.